An average artichoke produces 40 or so buds, but a medium-to-large bud yields only about 2 ounces of edible flesh. So plan accordingly when planting.

Harvest tips: When the largest artichoke is 2 to 4 inches in diameter, cut off the buds, including 1-1/2 inches of the stem. After harvest, cut off stalks at ground level. To store, slice off a coin's-width of stem, sprinkle with water and refrigerate in an airtight plastic bag. Use within five to seven days.

“I found this recipe more than 15 years ago, and it has been requested every time I’ve been invited to a party,” writes Robin Klawinski of Eagle, Idaho. Since this dip is heated in the microwave instead of the oven, it can be ready to serve guests in mere minutes.